I am a true southern girl who grew up in Tennessee but now live in Ohio. I am married to my best friend Matt. I am a mom to two beautiful and sweet boys, Ryan (born June 2009) and Colton (born June 2011). We have two adorable doxies named Annabelle and Gracie. I enjoy baking and decorating cookies and cakes. I love Jesus, sweet tea, Tennessee Football, SEC football, date nights, working out, my amazing church and spending time with my family.

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Wednesday, August 29, 2012

I saw this recipe on my friend Holly's blog a few weeks ago. I don't know Holly in real life but I have become friends with her through our blogs and twitter. She makes AMAZING cookies! I always love seeing what her latest creations are and getting baking tips too.

I made these cupcakes last Friday for our small group Bible study. They were super yummy and I will definitely make them again!

Lemon Blueberry Cupcake

Recipe by Annie's Eats

For the Cake:

3/4 Cup plus 2 TBS all purpose flour, divided

3/4 Cup cake flour

1 1/2 tsp salt

8 Tbs. unsalted butter, at room temperature

3/4 Cup plus 2 Tbs. sugar

Zest of one lemon

2 large eggs at room temperature

1 tsp vanilla extract

2 tbs lemon juice

1/2 Cup plus tbs milk room temperature

1 Cup fresh blueberries

For the Frosting:

8 oz cream cheese

5 tbs unsalted butter at room temperature

3 Cups confectioners sugar, sifted

1 tbs freshly squeezed lemon juice

Zest of one large lemon

Extra blueberries for garnish

Preheat the oven to 350*F. Line cupcake pans with pater liners. In a medium bowl, combine the 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bow, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about 3/4 full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minute, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in a bowl of an electric mixer. Beat on medium-high speed until well combines and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners' sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries.